If you’re going to go no-alc, then darling … you’d better go pretty. And that is exactly what you’ll get with the Watermelon Sour, which mixes Seedlip Garden with the rich colour of a Watermelon and Basil Shrub , with a little eggwhite for froth.
Shake all ingredients in an ice-filled shaker and strain into a chilled coupe
Watermelon-Basil Shrub – Remove the rind of 300g watermelon, deseed and roughly dice, and place into a glass jar. Lightly crush to extract the juices. Mix in 125g Caster sugar until the fruit is totally covered. Stir to evenly distribute the sugar. Close the jar with the lid and allow to macerate in the refrigerator for 24 hours. After macerating, add 100ml White vinegar and 20 Basil leaves, and stir, allowing to infuse for a further 24 hours. Pass the syrup through a fine sieve into a sterilized jar, separating the liquid from the solids.
Keep refrigerated and enjoy within a week.